Kielbasa Smothered in Peppers & Onions

Father Time

Some of you know that I grew up in a family that's very fiber was food and politics. My uncle Peter Bove the only father I knew was a powerful and loved figure in the State of Vermont during the Aiken and Gibson administrations. The 1930's and on into the 40's. In 1957 my mother opened the Casa Bianca where she would entertain my Uncle's political friends for years to come.

This weekend I'm reminded of those days when my home was quarters to governors, senators and politicians from both parties. One couple was always the highlight of those visits, George and Lola Aiken. This weekend there was a celebration in Montpelier to mark the 100th birthday of Lola Aiken. She has managed to keep Father Time at an arms length. She was pictured on the news, vibrant and remembering George.

George was the Jack Benny of Vermont Politics, tight as the bark to a tree. After refusing to accept a republican national commitee's offer to run for President at the end of his term in 1938 so he could stay home and tend to his much loved flower gardens. Mr Aiken gave a speech at the Waldorf in New York during a lavish reception that didn't sit well with George. When he was asked what was wrong with the Republican Party he responded this is the problem referring to the lavish spending all around him.

When George and Lola would visit my Uncle would always give George a hard time because he generally was wearing shoes with worn out bottoms with holes through the first few layers of soles. Lola tells us that once they were married he fired her from his staff in order to save her salary.

Wonderful memories that are indelibly etched in my mind from those days on Grove Street. I want to take a moment and wish Lola the happiest of Birthdays and let her know I remember her fondly and the tight guy she used to hang out with. Happy 100th Lola from all of us at Proctor Gas.

One of Mrs. Tom's favorite grilling items is:

Kielbasa smothered in peppers and onions and simmered in a dark beer.

 6 Kielbasa

1 large Vidalia onion or yellow onion

1/4 bulb fresh fennel

1 large red pepper/ seeded

1 large yellow pepper/seeded

1 jalapeño pepper/seeded

2 tablespoons of butter

1/4 cup olive oil

2 table spoons prepared brown mustard

1 bottle of good dark beer

Salt & Pepper to Taste

6 Buns

Fire up two zones on your grill to a medium heat and place an iron skillet on one zone. If you don't have a skillet you can use whatever heavy pan you have. Make sure your grates are clean.

Cut the seeds and extra membrane from the bell peppers, thinly slice the peppers, onions and fennel. Chop the jalapeño small, Careful not to touch your eyes or better still wear a pair of rubber kitchen gloves.

Put the butter and oil in the skillet, get it hot and add the onions and let them caramelize and then add your peppers. Stir them about and let them soften and caramelize, close the lid on the grill.  Now pour 1/2 can of the beer add the mustard and stir in. S&P taste. Move the pan to an indirect heat.

Place the Kielbasa on the grill and close the lid and turn them slowly for about 10-15 minutes letting them char on the outside. When they are ready add them to the vegetables and stir them in closing the lid on the grill and leave them another 10 minutes on a low or indirect heat. If you need to you may add more beer if they are getting dry or too dark.  Otherwise drink the beer!

At Proctor Gas we specialize in all the grills and tools you need to become a backyard celebrity chef. So stop in and say hello to Mrs.Tom and share your favorite recipe with her.

Eat, prosper and be well

Mrs. Tom